In a small saucepan, bring 3 cups water to a boil. Stir in the salt and pour the boiling water over the bulgur in a bowl. Let stand, stirring once or twice, for about 45 minutes. Strain the bulgur, pressing it with the back of a spoon to extract any water that hasn't been absorbed. Transfer the bulgur to a mixing bowl.

Roast the peppers in the flame of a gas burner or under a broiler until the skin has blackened. Peel, seed and cut peppers into a half-inch dice. Chop the tomatoes (remove the seeds if you wish), the zucchini and the green onions. Toss the bulgur with the vegetables.

Vinaigrette: Process the jalapeno, cilantro, mint, vinegar and about ½ teaspoon salt in a food processor until the mixture is smooth. With the motor running, slowly add the oil. Pour the dressing over the bulgur and vegetable mixture and toss to coat evenly. Add more salt and black pepper to taste.

Mound the bulgur salad onto the greens on salad plates, and sprinkle with the cheese.